Three delicious sugar-free recipes for kids

sarah wilson i quit sugar kids' cookbook

Concerned about how much sugar your child consumes? Knowing how to start cutting down can seem overwhelming but Sarah Wilson, author of I Quit Sugar, has come up with 85 delicious sugar-free recipes* in her new kids' cookbook. Here are three summery treats to get you started

*The recipes below use rice malt syrup which is fructose-free. You can find out more about what rice malt syrup is and where to buy it on Sarah Wilson's website.

Gluten-free choc chip cookies

These cookies are deliciously tasty and almost cake-like in texture. Enjoy warm out of the oven, or cold if you prefer.

Makes: 12 | Preparation time: 10 minutes | Cooking time: 20 minutes

sugar free cookies recipe

Ingredients:

1½ cups buckwheat flour
1 teaspoon baking powder
1 teaspoon vanilla powder
½ teaspoon sea salt
125g unsalted butter, softened
½ cup rice malt syrup
1 egg
100g 85% dark chocolate, coarsely chopped (you can add a pinch of stevia to counteract the dark chocolate for younger kids) or good-quality dark chocolate chips

Method:

  1. Preheat the oven to 160°C. Line two baking trays with baking paper.
  2. Combine the flour, baking powder, vanilla powder and salt in a large bowl.
  3. In a separate bowl, beat the butter and rice malt syrup with an electric mixer until creamy. Add egg and beat until combined.
  4. Add the butter mixture to the dry ingredients and combine with a wooden spoon. Fold through the chocolate (and stevia if using).
  5. Roll tablespoons of the mixture into balls and place 4cm apart on the lined trays. Press down slightly.
  6. Bake for 15–20 minutes until lightly golden. Transfer to a wire rack to cool. Store in an airtight container for up to three days.

Find this recipe plus 84 more in Sarah Wilson's book: I Quit Sugar Kids' Cookbook


Fluffy raspberry muffins

Makes: 12 | Preparation time: 10 minutes | Cooking time: 30 minutes

sugar free muffin recipe

Ingredients:

2 cups gluten-free flour, sifted
2½ teaspoons baking powder
½ teaspoon salt
1 cup unsweetened almond milk (use regular milk or coconut milk to make recipe nut free)
125g butter, melted
2 eggs, whisked
⅓ cup rice malt syrup
1½ cups frozen or fresh raspberries

Method:

  1. Preheat the oven to 180°C. Line a muffin or cupcake tray with 12 patty cases.
  2. Combine the sifted flour, baking powder and salt in a large bowl. Pour in the milk, butter, eggs and rice malt syrup. Mix until a batter forms. Gently stir through the raspberries.
  3. Spoon the mixture into the prepared patty cases, and bake for 25–30 minutes or until the muffins are well risen and a skewer comes out clean when inserted into the centre.
  4. Remove from the tray and allow to cool on a wire rack before serving.

Find this recipe plus 84 more in Sarah Wilson's book: I Quit Sugar Kids' Cookbook
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Aussie mango coconut bars

Makes: 4-6 | Preparation time: 4 hours

sugar free ice lolly recipe

Ingredients

⅓ cup desiccated coconut
1 x400ml can coconut cream
1 tablespoon rice malt syrup
1 cup diced frozen mango

Method

  1. Blend the desiccated coconut, coconut cream and rice malt syrup in a blender or using a hand-held blender until well combined and pour into four–six popsicle moulds until one-third full.You will have coconut mixture remaining for the next step.
  2. Freeze for one hour until just set. Add the mango to the remaining coconut mixture and blend until smooth.
  3. Top up the popsicle moulds with the mango mixture, insert the sticks and freeze for at least four hours.

Find this recipe plus 84 more in Sarah Wilson's book: I Quit Sugar Kids' Cookbook
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Want to know to start weaning your child off sugar? Sarah Wilson has the answers

Sarah Wilson is a New York Times bestselling author and entrepreneur. She's a former news journalist, was the editor of Cosmopolitan magazine and hosted the first series of MasterChef Australia. Sarah is the author of international bestsellers I Quit Sugar, I Quit Sugar For Life and I Quit Sugar: Simplicious, and is director and founder of the I Quit Sugar website. Sarah lives between Sydney's beach communities and the UK, rides a bike everywhere, is a compulsive hiker and crusades against food wastage.

Follow her on: Facebook | Instagram | Twitter

Buy the book on Amazon for £6.00